If you live in Southern California, you most likely melted at one point or another over the weekend. I know, I know. We are incredibly spoiled, and so lucky to live in a part of the world where 70 degrees and sunny is a natural state (especially if you reside in my little corner of SoCal, Los Angeles). But come on. When you’re raised on a light breeze and the occasional dry heat, 100 degrees is nothing to joke about. I spent the entire weekend in my boyfriend’s air-conditioned apartment, because my 1920s building is rendered to an oven-like state in this kind of weather.
While I was determined to make short ribs this weekend (recipe to come in a subsequent post!), I realized I needed some sort of light, fluffy dessert to help us cool down. Originally I intended this to be Fourth of July themed, but then realized there’s no blue in it! I decided not to include blueberries, because, well, I usually only like them cooked in muffins or something. (I know, I know. Blasphemous.) So, feel free to add blueberries and make this a festive Fourth of July dessert if you so choose. Or skip the blueberries and say, Down with the patriarch! I don’t need blue!
Raspberry Tiramisu, adapted from Giada De Laurentiis
1 cup raspberry jam
juice and zest of 1 orange
1 lb mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 tsp vanilla extract
3 cups fresh raspberries
confectioners sugar, for dusting (optional)
Take 2 tablespoons of the orange juice and combine with mascarpone in a large bowl. Combine the rest of the orange juice and zest with the raspberry jam and set aside. In another large bowl, beat cream, sugar, and vanilla with an electric mixer. Recipes always say to do this “until peaks form.” That just means whip it until it’s whipped cream! Don’t overdo it or the liquid will start to fall apart again. Fold whipped cream into mascarpone mixture a little bit at a time, until combined.
Line a glass baking dish with half the lady fingers. Spread half of the jam over, then the mascarpone. Then cover with half of the fresh raspberries. Repeat these layers, cover, and refrigerate for at least 3 hours. When you’re ready so serve, dust with confectioners’ sugar if you so choose, and you’re good to go!
This tiramisu is good. Real good. It’s light and fluffy, with a hint of orange. This is a good recipe to use at a party, BBQ or potluck, but you can split it in half and use a smaller dish like I did if you’re making dessert for two.